Ingredients
- ½ cup quinoa
- 4 large zucchini, or summer squash
- ½ cup walnuts
- ¼ cup golden raisins
- 1 red onion, diced
- ½ teaspoon ground coriander
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- lemon zest, from one lemon
- lemon juice, from one lemon
- 2 cloves garlic, minced
- ¼ cup olive oil, divided
Instructions
- Preheat oven to 375°F. Line a baking sheet with aluminum foil.
- Cook quinoa according to package instructions. Set aside.
- Wash and dry zucchini. Slice off both ends and cut in half lengthwise.
- Scoop about 1 - 1 ½” deep out of the zucchini flesh. Set extra flesh aside for later. Place zucchini boats open side up on baking sheet.
- Coarsely chop raisins and walnuts.
- In a medium bowl, combine quinoa, walnuts, raisins, and ½ cup diced onions. Add coriander, pepper, lemon zest, and ½ teaspoon salt.
- Mix the filling thoroughly. Scoop into the hollowed-out zucchini, packing in as tightly as possible. Drizzle 2 tablespoon of olive oil over the zucchini.
- Bake for 25 minutes until zucchini is slightly soft and quinoa mixture looks lightly browned on top.
- While zucchini is baking, prepare puree.
- Heat 2 tablespoon olive oil in a medium saucepan over medium heat. Caramelize ½ cup diced onion in oil for 4-5 minutes, stirring frequently.
- Reduce heat to med-low. Add minced garlic, ¼ teaspoon salt, and scooped out zucchini insides. Stir in lemon juice.
- Cook for 10 minutes, stirring regularly, until very soft. Using an immersion blender or transfer too a regular blender and puree until light and creamy.
- When zucchini are baked, serve immediately with the puree on the side as a sauce.
Nutrition (estimated per serving)
Calories: 386kcalCarbohydrates: 36gProtein: 9gFat: 25gSaturated Fat: 3gSodium: 507mgPotassium: 881mgFiber: 6gSugar: 13gVitamin A: 425IUVitamin C: 47mgCalcium: 79mgIron: 3mg
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